CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Chinese |
Chinese, Ethnic |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Soy sauce — marinade |
1/4 |
c |
White vinegar — marinade |
1 |
tb |
Minced ginger — marinade |
6 |
ds |
Tabasco sauce — marinade |
2 |
tb |
Sugar — marinade |
1 |
ts |
Ground cumin — rub |
1 |
ts |
Chili powder — rub |
1 |
ts |
Salt — rub |
2 |
tb |
Cracked black pepper — rub |
|
pn |
Cinamon — rub |
1 |
|
Pd |
|
|
Against grain |
1 |
ts |
Garlic minced — marinade |
|
|
Lean top round — cut |
INSTRUCTIONS
Cut top round into very thin (1/8) slices. Place the slices of top round
in a baking pan. Combine marinade ingredients and pour over the beef
strips; making sure all the strips are covered with liquid. Refrigerate and
let marinade for 10-12 hours. Remove the beef strips and discard the
liquid. Lay the strips on a wire rack, placing a cookie sheet underneath
the rack. In a small bowl, combine all the spice rub ingredients and mix
well. Sprinkle the beef strips with the rub. Place the rack in the oven at
160 degrees for 8 hours. Allow to cool to room temp. then bend it- it
should break, not bend. Store in refrigerator. You can use a dehydrator,
just follow
instructions for drying beef in
your instruction manual.
Recipe By : Big Flavors of the Hot Sun
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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